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Potato Gratin with White Cheddar Cheese Recipe

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This recipe for Potato Gratin with White Cheddar Cheese, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Verla Coulson
Added: Sunday, September 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. whipping cream
3/4 c. finely chopped shallots
2 tsp. chopped fresh rosemary
2 tsp. salt
3/4 tsp. ground black pepper
4 lbs. russet potatoes, peeled, cut into 1/4-inch-thick rounds
2 c. (packed) grated sharp white cheddar cheese (about 8 oz.)

Directions:
Directions:
Preheat over to 375F. Butter 13x9x2-inch glass baking dish. Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving. Note - I bake it a little longer covered and then uncover and be sure to allow time to sit before serving. Bake on a baking sheet in case of spill over.

 

 

 

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